2 chicken breasts on the bone
2 tablespoons pesto
1 tablespoon grated parmesan
salt and pepper
Preheat oven to 180°C/350°F.
Mix the ricotta, pesto and parmesan together with a spoon until well amalgamated.
Pull the skin from the breast and push in the ricotta mixture. Re-cover with the skin and smooth over to evenly spread out the stuffing.
Drizzle with a little olive oil and rub over the skin. Grind over with salt and pepper.
Bake until golden brown.